Dec 15, 2010

What can be more comforting than a hot bowl of soup on a cold winter night. I don't know if it's cold where you are, but here in New York, it's that kind of bone-chilling cold that requires you to wear hats, gloves and cozy sweaters.

I'm feeling a little under the weather today, and this hot soup is exactly what the doctor ordered. I've had my eye on Bell'alimento's tortellini en brodo and had all the ingredients to make this. I met Paula back in October at the Pom Wonderful Harvest Fest, she has a beautiful blog and a way with words.

This soup is great when you want to make a quick one pot meal. I used Buitoni Spinach Cheese Tortellini which were great tasting, and had the least amount of fat. I also added some fresh baby spinach for some added antioxidants. Enjoy!

Coincidentally I bought a huge box of Buitoni spinach tortellini and have all of these ingredients on hand. I believe my fiance will be thrilled to have this for dinner tomorrow night! Thanks for the great recipe!

This looks fantastic! Gina, you have a wonderful blog, and I love finding simple recipes like this. I keep all of these things on hand, save for the tortellini, and will definitely be adding this soup to my menu next week.

I just cooked this tonight, and I have some questions: Does the brand of tortellini make a difference in point value? I added the tortellini and it cooked very quickly and there was lots of tortellini and very little soup. When I heat it up, I am afraid that it will turn to mush. Do you think you can cook the tortellini separately, then add it to the soup? We loved the taste; the nutmeg was a terrific addition. And we love all of your recipes! They are our WW mainstay!

I would have to say that tortellini is probably my favorite pasta. I would also have to say that my very favorite stuffing in tortellini is spinach, so I guess spinach tortellini would be may favorite. This dish looks delicious. I think I'm going to have to put this one in my recipe box and serve it sometime this weekend. Thanks for sharing this delicious looking recipe

I saw this recipe Thursday at work, stopped by the store and picked up the few ingredients I didn't have on hand. This recipe was so easy and yummy - even better the next day. It's a new staple on the soup list at our house!!!

The points may change with different tortellini, so I would check the points to make sure. And yes, there is a lot of tortellini in this soup which makes it so hearty and filling, but if you wish to use less, then it will be lower in points.

I don't see why you couldn't cook the pasta separately, especially if you plan on eating this the next day. I like to eat it right after I cook it, left overs get mushy.

Just made this! I only bought a 9 oz package of the spinach tortellini. I cooked half of it in the soup and the other half in water and then drained it immediately. Now I have it packed up for my H and I to take for lunch tomorrow. Thanks for the wonderful recipe!

Wow, this soup was amazing!! When I first told my husband I was making "spinach soup" (a horrible description I know) for dinner a look of horror crossed his face. I almost talked myself out of making it; boy am I glad I didn't though! The only change I made was to cut the amount of celery in half and double the amount of carrots, based on my personal preferences of course. Thanks so much for a delicious recipe!

Thanks so much for sharing this recipe Gina!This is one of my favorite soups. I love your addition of spinach! It was truly a pleasure meeting you! You're such a doll! Hope to see you again this year xoxo

I've made this recipe several times in the past. Tonight, I'm going to make it with whole wheat tortellini's with cheese and garlic. I'm so glad to see a point value to it!! Gina, you are probably one of the most awesome people!! Thank you for putting these awesome recipes on your site!!

This recipe was wonderful. It was easy, quick and tasty. I think the fresh nutmeg makes a difference. My husband loved it and I have passed it on to other WW friends. Even good for my vegetarian friends by just changing to a veggie broth. Oh, I cut it in half for my husband and myself and added a lot more fresh spinach. I have enough for lunch tomorrow. Yumm!

I made this last night and it was really yummy! Thanks for sharing another way to use tortellini! I love tortellini! All of my kids ate it too which was a big plus! :-) Oh, and everyone talking about how much tortellni was in it made me smile. I added 26oz of tortellini and didn't think it was too much! :-) I even noticed the recipe link you have for it calls for 20oz. I can't get enough! :-)

This soup is absolutely amazing. The nutmeg in the broth really brings it home and adds something special. I love the old school use of the rind in broth. (Although still excellent without it) The taste of this soup literally brought me right back to the tastes of my Italian-American childhood. I find that Pasta tends to absorb all of the broth so when I store it in the refrigerator I seperate them into two containers and add the tortellini when heating up. (Old restaurant trick, that is how they serve soups with rice or pasta in them) Thanks again Gina. I don't know what I would do without your blog. Any ideas on how to make this even lower fat buy subbing out the pasta? Cannellini beans maybe?

Of all your recipes that we've tried so far (MANY), this is my favorite! We made this on Sunday, ate leftovers Monday night and now Tuesday lunch. In this short time, I did not notice any mushiness to the tortellini.

To abbyb1: My hubby and I call ourselves "SkinnyTaste evangelists" - we LOVE spreading the word, even to cashiers at WalMart!

Again, another great recipe! I actually didn't have celery or carrots but plenty of spinach, so I just made it without the celery and carrots and it was wonderful! Very filling and got in a ton of spinach! Next time I'll be sure to have the celery and spinach because the sweetness of them probably make this even more tasty! Thanks again!

Gina,I'd just like to say WOW just WOW. This recipe is to die for. I just made it for dinner and its so easy to make, delicious and super filling! Another great recipe! I have many of your recipes on regular rotation in my household. Thank you so much for your delicious recipes!

This is one of my very favorite recipes (of yours). The sweetness of the cheese, the earthy spinach, the sweet carrots, and savory celery... just comes together in the most satisfying need filling dinner and the points are so low for such a generous serving.

This is a great recipe. I'm not dieting at all, I just love healthy and simple food. Sometimes when I make this recipe, I mix it up by adding some crushed or petite diced tomatoes instead of carrots and substitute beef broth for chicken, or make it with veggie broth.

Every time the seasons change, I get a bad head cold and feel miserable. I looked for some brothy soup recipes on your site, and this was the first one I tried. I thought a spinach soup would be pretty bland, but it was fabulous! I think cooking in the parmesan rind added so much depth that I didn't expect to be there. Thank you for making this week more bearable!

Delicious soup! When I put the recipe into the builder though, I got 4 PP per serving or 9 PP for two servings. I didn't change anything or make any substitutions... any idea why this might be? Thanks for all that you do - I LOVE your site!

Added some cooked chicken and mushrooms that I had on hand.. Delicious. Used the cheese rind . It added tons of flavour in combination with fresh grated nutmeg. Thanks for the great tummy warming recipe!

I've made this a few times. I usually add some cooked shredded chicken and a ton more spices as it tastes a bit bland. I also leave out the water to bump up the flavor. Shaved parmesean makes this whole dish!